Foodie Friday: Easter Desserts

Coconut Cake
Via Pillsbury

The grand finale to a meal is the dessert!  You particularly want something special for holiday desserts.  Do you have your Easter dessert chosen?  You might want to consider the luscious desserts we've found!  Give them a try and let us know how you liked them!

Coconut Cake

box (1 lb 2.25 oz) butter recipe yellow cake mix
1/2 cup butter, softened
3/4 cup canned coconut milk (not cream of coconut)
1/2 cup water 
bag (14 oz) flaked coconut
cups sugar 
container (16 oz) sour cream
container (8 oz) frozen whipped topping, thawed
1/4 teaspoon coconut extract

Heat oven to 350°F. Generously grease bottoms and sides of 2 (8-inch) round cake pans with shortening. Line pans with waxed paper; grease paper and lightly flour.

In large bowl, beat cake mix, butter, coconut milk, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter into pans.

Bake 33 to 38 minutes or until toothpick comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; remove waxed paper. Cool completely, about 40 minutes.

In medium bowl, stir together 2 cups of the coconut, the sugar and sour cream. Spoon 2 cups of the mixture into large bowl; stir in whipped topping, coconut extract and 1 cup of the remaining coconut. Set aside.

Cut each cake horizontally to make 2 layers. Spread one-third (about 2/3 cup) of the coconut-sour cream mixture without whipped topping on cut side of 1 layer. Repeat layers twice. Top with remaining layer, cut side down.

Frost top and side of cake with reserved coconut-whipped topping mixture. Press remaining coconut into top and side of cake. Cover; refrigerate 8 hours before serving.

Lemon Cheesecake Mousse
Via Cooking Classy

Lemon Cheesecake Mousse
Yield: 8 - 10 servings

3/4 cup crushed graham crackers (6 full sheets)
2 Tbsp (26g) granulated sugar
3 Tbsp (42g) salted butter, melted
2 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp water
1 1/2 tsp unflavored gelatin powder
1 1/2 cups (355ml) heavy cream
1 cup (110g) powdered sugar, divided
Yellow food coloring (optional)
12 oz (340g) cream cheese, softened  Coupons
1 (10 oz) jar lemon curd (tested with Dickenson's)
Sweetened whipped cream, lemon wedges, blueberries and mint for garnish (optional)

In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 - 10 dessert cups and lightly press into an even layer, set aside.

Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form. Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean). In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.

Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse). While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined. Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.

Carrot Cake Trifle
Via A Step in the Journey

Carrot Cake Trifle 
Cook Time: 30 minutes
Total Time: 45 minutes
Serving Size: 10-12 people

1 box of Carrot Cake Mix & required ingredients
1 Carrot
8oz of softened cream cheese
1.5 sticks of softened butter
3.5 cups of powdered sugar
1 tbsp vanilla
16 oz Cool Whip (two regular tubs or one big one)
Chopped walnuts of pecans

Prepare the carrot cake recipe as instructed (I like to add shredded carrots to the mix to make it feel a little more authentic) in a 9x13 pyrex baking dish. Allow to cool when finished then cut into cubes.

For the whipped mixture: Using an electric mixer on medium/high speed cream together the softened cream cheese and butter until it becomes light and fluffy. This will take 3-5 minutes and you will need to scrape down the sides. Turn the mixer down to a low speed and add the powdered sugar 1/2 cup at a time until combined. Pour in vanilla and mix for another 2-3 minutes as it continues to fluff. With the mixer still on low add the Cool Whip a little at a time until everything is combined.

In a trifle bowl or deep glass bowl, place in one layer of carrot cake pieces/crumbles. Then add a layer of your whipped cream cheese mixture. Repeat ending with the whipped cream cheese on top. Add the crushed walnuts or pecans to the top and refrigerate until it's time to serve.  Enjoy!

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